Green Chilli Pepper - Agriculture in India

Green chilies, also known as Hari Mirch in India, are a staple ingredient in Indian cooking and are known for their distinct flavor and intense heat. Chili peppers, also spelled chile or chilli, are varieties of berry-fruit plants from the genus Capsicum, which are members of the nightshade family Solanaceae, cultivated for their pungency. They are a key ingredient in many dishes, including curries, stews, soups, chutneys, and pickles. There are many varieties of green chilies grown in India, including the Bhut Jolokia, Naga Viper, G4, Lavangi, Green Jwala, and Boriya. Green chilies can be used whole, chopped, sliced, crushed, stuffed, pickled, or dried. They can be used to add flavor and heat to many dishes. Green chilies are rich in Vitamin A, Vitamin C, Vitamin K1, Vitamin B6, Potassium, Dietary fiber, as well as antioxidants. Green chilies Capsaicin, the compound that gives green chilies their heat, may also have health benefits such as improving blood circulation, lowering blood pressure, aiding in digestion, also acts as an antidepressant and releases endorphins. Here, Green chilies are being dried in the sun at Tehatta, West Bengal, India, on 25/11/2024.